Sweets and desserts are the most important part of our food, without them our meal is incomplete and boring. The word sweets bring a smile to everyone’s face. There are countless sweets and desserts in the world. The food world has many varieties of sweets such as Cakes, chocolates, candies, pies, mousse, etc. Indian cuisine has its own varieties of sweets and Indian sweets are very rich in flavours, some of the Indian sweets are Gulab jamun, Rasgulla, barfi, jalebi, balushai, halwa, ghevar and til ke laddu.
via. Envato
Laddu is a sphere-shaped sweet and is made from flour, sugar and ghee. It is originated from Indian subcontinents. Ladoo is served in every function, festivals, pooja and all events in India. From children to young to old people, laddu is everyone’s favourite. The sweet laddu has its variants like Boondi laddu, besan laddu, coconut laddu and till ke laddu.
Til ke laddu is made with sesame seeds, sugar or jaggery. It is good for health and is consumed during the winter season because both jaggery and sesame seeds have heat effects, it is also good for asthma and joint pain. This dish is being traditionally served during the Makarsankranti festival in India.
Per til laddu contains 60 kcal
Carbohydrates 21g
Proteins 6g
Fat 33g
Prepare time: 15 min
Cook: 15 min
Ready in: 30 min
Ingredients
via. Envato
200 gm Til (Sesame seeds)
2 tbsp oil or ghee
200 gm gud (jaggery)
50 gm roasted peanuts, crushed
Method
via. Envato
Heat a frying pan and heat it.
Add sesame seeds and roast them for 3 to 4 minutes on medium flame.
Reduce it to low flame and roast it again for 4-5 minutes, keep stirring.
Once it roasted properly, transfer it to a plate.
Now, take a pan and heat ghee or oil.
Add jaggery and melt it and add 3-4 tbsp water to it.
Cook it for 4 minutes on a low-medium flame and keep stirring.
Cook it till it gets frothy.
Note: Take some water on a plate and add a little amount of melted gur to it; if its dissolve in water, then
cook for few more minutes, and if the syrup floats on the water, then it is ready.
Turn off flame, add crushed peanuts, roasted sesame seeds in the syrup and mix it well.
Take little water in a bowl, and grease your palm with water.
Take a small portion of the mixture and make a small ball of it.
Repeat the process to make laddu from the remaining mixture.
Note:
Make laddu immediately before the mixture gets cold
Grease your hands with water before making each laddu.
Munch, the healthy til ke laddu with this til laddu recipe and don’t forget to share it with your friends and family.
Craving for the methi matar malai, you once tasted at the restaurant? Do you want to make this dish at home? If yes, then here is its recipe. You can make the restaurant-style methi matar malai at home, in just 30 minutes. It tastes heavenly and is suits best for lunch and dinner.
Via: Google
Methimatar malai is one of the finest dishes of Indian cuisine. It is prepared with cream, fenugreek leaves, peas, cashew nuts, vegetables, and spices. It is creamy in texture and the combination of fenugreek and cream tastes delicious together. So, make this dish and surprise your family.
Scroll down for the methi matar malai recipe.
Via: Envato Cashew Paste
Per serving contains 258 kcal
Carbohydrates: 50g
Protein: 125g
Fat: 169g
Prepare time: 10 min
Cook: 20 min
Ready in: 30 min
Ingredients
1 cup methi/fenugreek leaves
1 cup fresh cream
1/2 cup green peas, boiled
1 tbsp garam masala powder
1 tsp sugar
2 tbsp ghee
1-2 bay leaves
1 tsp cumin seeds
2 cups of water
1 tbsp ginger, garlic, and green chilli, crushed
1 cup boiled onion paste
Via: Envato Onion Paste
salt to taste
1 tbsp roasted gram flour
1 cup boiled cashew nuts paste
Method
Via: Envato Methi Leaves
Firstly, in a pan, add water and boil. Then add fenugreek leaves.
Cook for 2 minutes on high flame. Drain and transfer it into a bowl.
Now, add cool water to it and let it cool.
Once it is cooled, chop them and keep them aside till in use.
After that, add ghee cumin seeds, bay leaves, crushed ginger, garlic, and chilli in a wok. Mix well and saute for 30-40 seconds.
Then, add boiled onion paste and mix well.
Now, add roasted gram flour and cook for 2-3 minutes on high flame.
Furthermore, add boiled cashew nuts paste, mix and cook for 1 minute on medium flame.
After that, add water and mix well. Whisk it properly until all ingredients are thoroughly mixed with water.
Then, add garam masala, sugar, and boiled green peas. Simmer for 30-40 seconds on low flame.
Via: Envato Peas
Now, add fenugreek leaves and salt. Mix well.
Lastly, add fresh cream and mix well.
Turn off the flame and serve.
The matar methi malai is ready to serve. It tastes delicious with naan and roti.
Shahi paneer is a super delicious, rich, creamy, thick paneer curry that is originated in the royal kitchens of the Mughals. It is a famous Indian curry that can be cooked in several ways. Shahi paneer is cooked with nut, spices, onion and tomato puree, and cream.
Shahi paneer can be cooked with a wide variety of options which includes spicy gravy, dry variant and a creamy sauce based curry. one such easy, simple and rich creamy based sauce curry is the shahi paneer masala known for its mild and sweet taste.
Via: Envato
Per bowl of shahi paneer contains 331 Calories
Fat 28 g
Saturated Fat 15 g
Polyunsaturated Fat 1 g
Cholesterol 69 mg
Sodium 46 mg
Potassium 204 mg
Carbohydrates 12 g
Fiber 2 g
Sugar 3 g
Protein 11 g
Prepare time: 20 min
Cook: 15 min
Ready in: 35 min
Ingredients
Via: Envato
For Onion Tomato Puree
1 tbsp ghee
oil – 1 tbsp
1 tsp cumin seeds
1-inch cinnamon
Two cloves
Two green cardamom
One black cardamom
One bay leaf
Two green chilli
1 tbsp ginger garlic paste
Two medium onion, cut into quarter
10-12 cashew nuts, soaked
Four medium tomato, cut into quarter
Salt to taste
¼ tsp turmeric
For Final Assembly
2 tbsp butter
1 tbsp Kashmiri red chilli powder
1 tsp coriander powder
Prepared Puree
250 gms paneer, cubed
¼ cup cream
1 tsp kasoori methi, crushed
Preparation
Via: Envato
Take a kadhai and heat ghee in that kadhai.
Add all the spices, followed by green chillies, ginger, and garlic. Saute for a minute or two.
Now, add onion, cashew nuts, and saute well. Do not brown them and keep translucence.
Add tomatoes, salt, and turmeric and then mix and saute for about a minute.
Now add ½ cup water, cover, and cook on low flame for almost 12-15 minutes.
Stir it once again and allow it to cool down.
Now pour this mixture into a blender and blend until fine in texture.
Next, pass this curry from the strainer to get that smooth and silky texture.
Then, heat butter in a non-stick pan and add Kashmiri red chilli powder and coriander powder to it.
Saute for a minute or two, and then add prepared curry.
Stir gently for a while and add paneer cubes.
Add cream and sprinkle kasoori methi powder all over.
Mix them well and cook for about another 2 minutes on low to medium flame.
Serve hot and garnish with cream and sprinkle cardamom powder. Pair it with naan and jeera rice.
Chicken 65 is a spicy, unique, and popular dish from Madurai, a town in Tamil Nadu, India. It is a boneless starter tempered with a spicy coating.
Chicken 65 is made by marinating and frying chicken cubes coated with flour, curry leaves, and spices. This can be a really quick and easy tea-time snack and can also be served as a starter.
Checken 65 masala tastes fantastic when paired up with some chutney like mint chutney, schezwan chutney, or ketchup and mayonnaise.
Via: Envato
Per serving of chicken 65 consists of 468 calories:
Fat 32 g
Saturated Fat 7 g
Cholesterol 114 mg
Sodium 829 mg
Potassium 333 mg
Carbohydrates 11 g
Sugar 2 g
Fibre 1 g
Protein 30 g
Prepare time: 15 min
Cook:20 min
Ready in: 35 min
Ingredients:
Via: Envato
400 gms chicken, cut into cubes
½ cup yogurt
1 tbsp ginger garlic paste
1 tbsp curry leaves, chopped
Black pepper powder to taste
1 tsp Roasted cumin powder
Salt to taste
2 tsp red chili powder / Kashmiri Red chili Powder
2-3 tbsp rice flour
Oil to deep fry
For Tempering
1 tbsp oil
2 green chilies, slit
1 tbsp garlic, chopped
10-12 curry leaves
Black pepper powder to taste
Preparation
Via: Envato
First of all, add chicken cubes, yoghurt, ginger garlic paste, curry leaves, black pepper powder, cumin powder, salt, and red chilli powder.
Mix them well and coat the chicken well.
Set aside to marinate for a minimum of 30 minutes.
After marination, add rice flour and mix properly.
Heat some oil in a kadhai and deep fry the chicken until it turns crispy.
Remove the excess oil from the chicken and place it on an absorbent paper
For tempering
Heat oil in a pan, and then add green chillies, garlic, and curry leaves.
Katla fish curry is made from Katla fish also known as the major South Asian Carp and spices. This is a traditional spicy fish curry famous in Bengali and Odia cuisine. The Katla fish is widely found in the lakes and rivers of North India and Assam. In the Bengali language, fish curry is called Macher Jhol. The Katla fish curry recipe was developed under the Nawab of Bengal and is one of the pillars of the Mughlai Cuisine.
via. Envato
Katla fish curry is very nutritious and healthy. The Katla fish is enriched with proteins and vitamins and also low in calorie.
Per serving consists of 346.50 kcal
Carbohydrates 29.07g
Protein 38g
Fat 9.22g
Fibre 6g
Prepare time: 20 min
Cook: 25 min
Ready in: 40 min
Ingredients
via. Envato
For Marination
500gm Katla fish (wash & cleaned)
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
½ tsp red chilli powder
½ tsp salt
For Curry
¼ cup mustard oil
2 tomatoes, chopped
5tbsp mustard seeds
1tsp cumin seeds
1/2tsp coriander seeds
8 to 10 black peppercorns
2 fresh green chillies
18to12 garlic cloves
½ tsp turmeric powder
1tbsp Kashmiri red chilli powder
Salt to taste
¼ cup coriander leaves
Method
via. Envato
Take a bowl, add Katla fish, ginger garlic paste, turmeric powder, red chilli powder and salt, mix it well and keep the paste aside for 15 minutes.
In a grinder, add mustard seeds, cumin seeds, coriander seeds, black peppercorns, green chillies, garlic cloves, turmeric powder and little water and blend it to a smooth paste. Transfer it to a bowl.
In the same grinder, add chopped tomatoes and blend them to get a puree.
In a pan, heat mustard oil and turn it into low flame when the oil turns hot.
Add fish and fry in medium flame until it turns golden and crispy. Transfer it to an absorbent tissue.
Take a heavy pan and add cumin seeds, green chillies and sauté.
Now add prepared paste, Kashmiri red chilli, stir and cook for 4-5 minutes.
Add tomato puree, little water, stir well, cover it and cook for 10 minutes on low flame.
Stir occasionally in between.
Remove the lid; if the colour of the gravy is changed, it means it is now well cooked.
Take two cups of water, add salt and mix well and let it boil once.
Stir lightly and add fried fish, stir and cook for 8-10 minutes on low flame.
Turn off the flame, add fresh coriander leaves and cover the lid and let it sit for 5 minutes.
Who doesn’t love rasmalai And when the shadi season is near, sweets can be tempting. Rasmalai sweet is made from paneer, which is soaked in milk and garnished with saffron, almonds, and other dry fruits.
Rasmalai can be considered a Healthy Sweetas it is made of panner, which is full of protein, milk is rich in calcium, and dry fruits are rich in antioxidants. So if you are health conscious and craving sweets, you need not worry; rasmalai can be a saviour for you.
Via: Envato
Total fat: 3.7g
Carbohydrate: 22.5g
Cholesterol: 33.3 mg
Protein: 9g
Sodium: 40mg
Prepare time: 10 mins
Cook time: 2 hrs
Ready In: 2 hrs 10 mins
Ingredients
Via: Envato
For rasmalai
1 ¼ litre milk
1-2 tablespoon lemon juice
1-liter ice water
For sugar syrup
1 cup refined white sugar
3 ½ cups water
¼ tablespoon cardamom powder
To make rabri
¾ litre milk
½ cup of sugar
Pinch saffron
Dry fruits
Preparation
Add 3 cups of milk to a pot and boil it.
When the milk comes to a boil, add saffron and sugar to it.
When the milk thickens and reduces to half quantity, set it aside and let it cool.
Keep half milk warm and the other half in the fridge.
Now, boil 5 cups of milk in another pot and add lemon juice into it.
Stir until the milk is curdled.
Pour ice water into the pot and let it rest for 2 mins.
Next, take a muslin or linen cloth and strain the water through it and wrap the chena in the cloth.
Let it hang for 45 mins to 1 hour.
Once the chena is totally dry, knead it well for 3-5 mins until it becomes smooth.
Make balls of it and flatten them.
Now, bring 3 ½ cups of water to boil and sugar to it.
Stir it well until the sugar dissolves completely, and add cardamom powder.
When you see the sugar syrup boiling, add the chena disc to it.
Cook it for 9-10 mins with covered lit on medium flame.
Take off the pot and keep it covered for the next 20 mins.
Next, take off the discs and cool them.
Then, gently squeeze them and add them to warm thickened milk.
Rest them for 3-4 hours, and then add the chilled milk to it.
The ras malai is ready to be served, but do not forget to garnish them with saffron and other dry fruits. Rasmalai can turn out to be the perfect dessert and a perfect to end any dinner.
Do you want to impress your guest with your cooking skills? So, make the delicious chicken curry. It is a perfect main course dish and it will surely impress your guest. This chicken curry is not ordinary, and don’t understand estimate it with any normal chicken curry because it is the famous Massaman Chicken curry.
The Thai chicken massaman curry was invented by the Persian merchant Shiek Ahmed Qomi, in central Thailand during the 17th century. It is called Massaman because of its Muslim roots. The Massaman chicken curry is prepared with a special paste called massaman paste.
Via: Google
It is the fusion paste of local Thai ingredients, Indian spices and flavours brought by Persian trader. Therefore, this rich, mild Thai curry is a fusion dish and most popular among the people of Thailand. In 2011, Massaman chicken curry was ranked as one of the most delicious foods for the title World’s 50 Most Delicious Food.
It is very easy to make this dish. So, to make this famous chicken curry, follow this step by step chicken Massaman curry recipe.
Per serving contains 239 kcal
Carbohydrates: 16g
Protein: 13g
Fat: 5.5g
Prepare time: 15 min
Cook: 20 min
Ready in: 35 min
Ingredients
Via: Envato
For Curry Paste
1 tbsp coriander seeds
whole spices for dry roast
1 tsp cumin seeds
2 cloves
1 tsp peppercorns
5 shallots. with skin on
1 tsp salt
2 garlic cloves, peeled
1-inch of galangal
1 lemongrass stalk, roughly chopped
3 dried chillies, deseeded soaked until soft & chopped
1 tsp ground cardamom
1 tsp shrimp paste
For Curry
600ml coconut milk
300g chicken thighs, cut into chunks
2 tbsp roasted peanuts
5 small onions
3 tbsp massaman curry paste
4 medium potatoes, cut into cubes
2 tbsp fish sauce
3 tbsp palm sugar
1 piece of roasted cinnamon
3 tbsp tamarind juice
5 roasted cardamom pods
3 bay leaves
1 tbsp vegetable oil
Method
Via: Envato
For Curry Paste
Take a pan, add whole spices and dry roast on low flame for 2-3 minutes. Stir continuously.
Now transfer them directly into a mortar and pestle and add ground cardamom. Pound them until finely ground.
After that, add garlic, galangal, lemongrass and shallots. Ground them into a rough paste.
Now, add the soaked and drained red chillies and salt into the mortar. Mix and pound until it smoothens.
Finally, add shrimp paste to it and pound until you get a smooth paste.
Keep this paste aside for further use.
For Chicken Curry
Via: Envato
In a saucepan, add vegetable oil, cinnamon, cardamom pods, bay leaves and prepared curry paste. Stir and cook on medium to high flame until fragrant.
Now add chicken chunks and cook for 3-4 minutes.
After that, add a little quantity of coconut milk, stir well and add the remaining coconut milk. Mix well
Then add tamarind juice and potato cubes. Mix and turn the flame low and let it simmer until chicken and potatoes are fully cooked.
Now add fish sauce, palm sugar and simmer again for just 2 mins.
After 2 mins, now turn the flame off and transfer this curry into a serving bowl.
Lastly, garnish it with roasted peanuts and fresh coriander leaves.
The Chicken curry is ready to serve. Serve the homemade chicken curry with rice and enjoy your meal.
The Chicken curry is ready to serve. Serve the homemade chicken curry with rice and enjoy your meal.
Til ki chikki is a crunchy snack that requires sesame seeds and jaggery as its main ingredient. It is a super delicious winter snack that is generally made during festivals like Lohri and Makar Sankranti. Til ki chikki is a crunchy chikki that can be stored and enjoyed for months. So, here is the recipe of winter special chikki.
Tips to make perfect Til Ki Chikki:
Ensure to dry roast the sesame seeds on low flame.
If you want brown chikki use dark-colored jaggery.
To make the dish more nutritious you can add dry fruits to it.
Singapore is the best tourist place and well known for its multi-ethnic culture. Not only this scenic beauty also attracted tourists towards it. Do you know what makes people crazy for Singapore is its culinary culture? Singapore cuisine is inspired by Indian, Chinese, Malays, Indonesian, Peranakan, and western cuisine. Food is a national obsession for Singaporeans.
The one thing that makes Singapore different from any other country is that people of different communities and culture often eats together by choosing food that is acceptable for all. Therefore, foods in Singapore acts as a bond over food for the Singaporeans.
Do you know Singaporeans prefer to eat food at Hawker centres, coffee shops, and food courts? In hawkers centres a wider range of food options is available. Singapore food is popular all over the world. In Singapore, people ask, “Have you eaten?” as a greeting so, if anyone greets you like this in Singapore, then don’t be surprised.
So, Let’s Jump To The 8 Most Famous Dishes Of Singapore.
1. Chilli Crab
Via: Google
Imagine you are at the beach and there you see a restaurant serving seafood. How appetizing is it? You can do this in reality by eating chilli crabs at the beaches of Singapore. It is the staple food of Singapore and also one of the best foods in Singapore. Chilli crab is promoted as one of the national dishes of Singapore by the Singapore Tourism Board. It is also listed at number 35 on World’s 50 Most Delicious Foods. The chilli crab is prepared with crabs and a special sauce. Chilli crabs are sweet and savoury in taste.
2. Fried Carrot Cake
Via: Google
This radish cake is super tasty and is popular among Singapore folks. It is prepared by frying preserved radish with eggs and seasonings. The radish cake is served in a rectangular slab, which is first steamed and then fried. It has many variants but the Teochew variant is popular in Singapore. Therefore, you should try this fried carrot cake which is prepared without the carrot.
3. Easy Chicken Satay
Via: Google
If you love barbeque foods, then this dish is curated for gourmet like you. Chicken satay is chicken chunks marinated, skewered, and grilled on fire. It is the famous street food of Singapore, but it is not originated in Singapore. The chicken satay was originated in Indonesia and is also declared as a national dish of Indonesia. It is made with chicken marinated with coconut milk, soy sauce, and spices. The chicken satay is served with an authentic sauce called satay sauce. This sauce is prepared with peanut butter, soy sauce, fish sauce, and coconut milk. You can buy this dish from any restaurants and satay vendors in Singapore.
4. Tau Huay
Via: Google
Singapore cuisine is also famous for desserts. Tau Huay is a famous dessert in Singapore. It is a tofu pudding made with soft beancurd tofu, sugar syrup, ginkgo seeds. It can be eaten hot or cold. The tau huay was originated in China and is very popular in Southeast Asia. Thus, it is a must-try dish after eating spicy food in Singapore.
5. Hainanese Chicken
Via: Google
This tasty dish will surely satisfy your taste buds with its exotic flavours and aroma. Hainanese chicken is a national dish of Singapore and a culinary staple in Malaysia. In Singapore, this dish was created by an immigrant trying to enhance the flavour of the chicken. This rice dish was popularised in Singapore in the year 1950 by Moh Lee Twee. Hainanese chicken rice is prepared with chicken, rice, local herbs, spices and vegetable.
6. Laksa
Via: Google
Singapore food is not complete without noodles. Laksa is also a noodle soup. There are many variants of Laksa, and the Panang Asam Laksa was ranked 7th out of the 50 most delicious foods in the world by CNN Travel. It is prepared with vermicelli, chicken, prawns, fish, and coconut milk. It is a spicy noodle soup, and it is a part of the Peranakan cuisine of Southeast Asia.
7. Bak Kut Teh
Via: Google
You are in Singapore, and you need to try this traditional soup called Bak Kut Teh. It is a pork rib dish cooked in broth. It is prepared with mushrooms, spices, and local herbs. In Malaysia, it is served with you char kway (strip of fried noodles). The Bak kut teh is eaten before breakfast or lunch in Singapore. This dish is sold on the streets of Singapore, and Singapore folks also prepare this dish at home.
8. Chwee Kueh
Via: Google
Want to try rice cake, then try the one in Singapore. The Chwee kueh is a steamed rice cake. Chwee kueh is a bowl-shaped cake filled with topping. It is a part of Teochew cuisine, and this dish is very popular in Singapore. It is prepared with preserved radish, rice flour, starch and water. Chwee kueh is prepared in two parts, one is topping, and the second is the batter. The topping is prepared with soaked preserved radish, vegetables and seasonings. At the same time, the batter is prepared with rice flour, starch, water, and oil. It is served with chilli sauce.
Therefore, Singapore is a must-visit tourist place, and it is well known for its hospitality and food culture. While enjoying the stay in Dream Cruise, also enjoy the scrumptious foods in Singapore. Also, bring home the local food snacks, traditional beadwork, Merlion statue, Risis Orchid, and perakan porcelain. So, have lots of fun and enjoy the succulent foods in Singapore. Lastly, have a happy holiday.
In India, the food is cooked and served with love. Indian food is known for its exotic taste, rich texture, and aroma. It is very well cooked, perfectly balanced and beautifully presented. The local spices like cardamom, black pepper, nutmeg, mace and many more are the key ingredients in Indian food. In, Indian cuisine you will find varieties of dishes. Malai kofta is one among them; it is very popular in India and is widely consumed in the country.
Via: Google Malai Kofta
Malai kofta is a kofta curry that is prepared in two parts kofta and curry. The kofta is a deep-fried ball prepared with mashed, potato and cottage cheese, nuts and spices dough. The curry is prepared with spices, onion, tomato, cashew nuts, and cream. It is creamy in texture and tastes heavenly. It is a perfect main course dish for dinner and parties. You will find this dish on the menu of every Indian restaurant. The koftas are soft and easily melts in the mouth and the taste of creamy curry remains for a longer time.
So, do you want to cook the restaurant-style malai kofta at home? Then, follow this malai kofta recipe.
Per serving contains 362 kcal
Carbohydrates: 115g
Protein: 31g
Fat: 220g
Prepare time: 15 min
Cook: 30 min
Ready in: 45 min
Ingredients
Via: Envato Paneer
For Kofta
1 cup paneer
1 cup potato, boiled & peeled
1/2 tbsp ginger, chopped
1 tbsp coriander leaves, chopped
salt to taste
2 tbsp cashew nuts, chopped
1 no. green chilli, chopped
1 1/2 tbsp cornflour
oil for frying
For Curry
Via: Envato Chopped Tomatoes
1 tbsp oil
1 cinnamon stick
3 nos cloves
1 no. black cardamom
1 no. bay leaf
3 no. cardamom
1 tsp caraway seeds
1 cup onion, chopped
1/2 tsp fenugreek powder
1 no. green chilli, chopped
1 tbsp garlic, chopped
1/4 cup cream
1 tbsp ginger, chopped
1/3 tsp turmeric powder
1 tbsp Kashmiri red chilli powder
1 tbsp coriander powder
1/2 tbsp roasted cumin powder
2 cups tomato, chopped
salt to taste
2 1/2 cups of water
a handful of cashew nuts
1 tbsp sugar
Method
Via: Google Saute Garlic
For Kofta
Firstly, in a large mixing bowl, add boiled potato and paneer. Mash together and mix well.
Now, add chopped coriander leaves, ginger, green chilli, cornflour, salt and cashew nuts.
Mix well and knead a dough.
Take a small portion of dough and round it into a ball.
Make balls with the remaining dough and transfer them to a plate.
After that, in a wok, add oil and deep fry the prepared balls on high flame.
The koftas are ready. Keep them aside till in use.
For Curry
In a pan, add oil and butter. Let it heat.
Now, add black cardamom, caraway seeds, and cardamom. Stir until aromatic.
Then, add chopped onions and saute for 5 minutes.
Furthermore, add green chilli, garlic, and ginger. Saute and cook for 3 minutes.
After that, add red chilli powder, add turmeric powder, and cumin powder. Toss well.
Then, add tomatoes, salt, and cashew nuts. Mix and cook for 5-7 minutes.
After 5-7 minutes, add water and cover. Cook until tomatoes are mushy.
Once cooked properly, turn off the flame and let it cool for 2 minutes.
Now, add this mixture into a blender jar and blend it into a fine puree.
After blending, strain the puree and transfer it into a bowl.
Now, heat a pan and add the prepared puree and bring it to a boil.
Then, add Kasuri methi powder, sugar, and salt. Mix well and cook.
Furthermore, add cream, and stir well.
Now, turn off the flame.
For Serving
Via: Envato
In a bowl place the prepared koftas.
Then, pour the prepared curry on top.
Drizzle some cream and serve.
The malai kofta curry is ready to serve. Pair it with roti or naan and enjoy your dinner.
Are you planning the main course menu for your get-together lunch? Include baby corn masala in the menu. It is tasty as well as healthy. Baby corn masala is the best option to cook for lunch because it is full of fiber and low in carbs.
Baby corn masala is prepared with roasted baby corn, Indian spices, vegetables, and cashew paste. It is very easy to make this dish. Its exotic flavors easily burst into the mouth. The baby corn masala is aromatic and different from other dishes. It will definitely make your lunch perfect and satiating. It is served with rice or chapati. As a dessert, you can serve pineapple sheera, it would make your meal even more appetizing.
Via: Envato
Do you want to know how to make this dish? Scroll down for the baby corn masala recipe.
Per serving contains 127 kcal
Carbohydrates: 20.1 g
Protein: 3 g
Fat: 5.1 g
Prepare time: 10 min
Cook: 30 min
Ready in: 40 min
Ingredients
Via: Envato
3 tsp oil
9 baby corn, chopped
1 bay leaf
1-inch cinnamon stick
3 tsp oil
2 cardamom pods
1 tsp cumin seeds
1 onion, finely chopped
2 cup tomato, pulp
1 tsp ginger garlic paste
1/4 tsp turmeric
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
1/4 tsp cumin powder
1 tsp salt
1 cup of water
1/4 cup cashew paste
1/4 tsp garam masala
1 tsp kasuri methi, crushed
2 tbsp coriander leaves, finely chopped
Via: Envato
Method
In a pan, add oil and baby corns, saute for 1 minute. Remove and keep aside for further use.
Take the same pan and, add oil, bay leaf, cinnamon stick, cardamom pods, cumin seeds, and saute until fragrant.
Now add onion and ginger garlic paste. Saute well.
Then, add tomato pulp, stir—cover and cook for 15 minutes.
After 15 minutes, add turmeric powder, chili powder, coriander powder, cumin powder, and salt. Saute well on low flame until it starts releasing oil.
Now, add water, cashew paste, and mix everything properly.
Then, add roasted baby corns and stir well.
Cover and cook for 10 minutes.
After 10 minutes, add garam masala, crushed Kasuri methi, and chopped coriander leaves. Mix well.
Serve it into a serving bowl.
Via: Envato
The tasty baby corn curry is ready to serve. Serve it with roti or naan.
Ice cream is the survival dish for everyone during summer. With its cooling effect and taste, ice cream has won millions of hearts. Popsicle is also the best option for cold food during summers. It is very popular among kids and also among adults. Popsicle is available in many flavours like orange, mango, strawberry, raspberry, lime, choco, and watermelon. So, mango is a seasonal fruit in summer. Why not make mango popsicles today?
Via: Envato
Before jumping to the recipe, let’s know more about popsicles. Do you know how popsicle was invented? The popsicle was accidentally invented by the 11-year-old kid Frank Epperson in the year 1905. He named it “Epsicle” and it became popular with his school friends. Later, he decided to earn money with his invention and started selling ice pops, but he changed its name to popsicle because his children always asked for “pop’s’sicle”.
He signed for the patent and issued the patent for the popsicle on August 19, 1924. Now popsicle is the favourite American snack and popular worldwide.
Make this tasty frozen dessert at home with this mango popsicles recipe.
Per serving contains 252 kcal
Carbohydrates: 39 g
Protein: 5 g
Fat: 6 g
Prepare time: 5 min
Cook: 8 hr
Ready in: 8 hr 5 min
Ingredients
Via: Envato
For Mango Juice
1 cup mango, cubes
1 tbsp sugar
1/2 cup water
Other Ingredients
3/4 cup coconut milk
10 grapes, chopped
1 tbsp sugar
Method
Via: Envato
In a blender jar, add mango cubes, sugar, and water. Blend well until flowing consistency.
Now, transfer this juice into a popsicle mould. Only fill 3/4 of the mould.
Then, cover and freeze for 30 minutes.
After 30 minutes, take out the mould and add chopped grapes to each mould.
Freeze again for 30 minutes.
Meanwhile, in a bowl, add coconut milk and sugar. Mix well until sugar dissolves completely.
Now, pour this coconut milk mixture into all popsicles mould.
Then, cover and freeze for 8 hours.
After 8 hours, remove all moulds from the freezer and dip them into the warm water for 3 seconds.
Unmould the popsicle and serve it.
The homemade mango popsicles are ready to serve. Enjoy mango popsicle and beat the heat.
